Boletus mushrooms raw milk mousse

Gourmet Abu Dhabi, festival gastronomique : Frédéric Bau

Ingredients

600 g of raw milk
15 g of dry boletus mushrooms
80g of caster sugar
14g of gelatine powder 200°C Bloom
1/8 Vanilla pod
4pc Juniper Berries

Method

Warm the milk and soak the dry boletus mushrooms in.
Leave to infuse for about 10 to 15 minutes, drain through and weight out 520g of infused milk.
Stir the caster sugar in and bring it to a boil.
Soak the gelatin Powder in a cold water and dissolve into the hot milk.
Leave to cool down in the refrigerator for few hours.
Whip the milk jelly on slow speed to a very light are aerated mousse texture.